Auf Weidersehen!

Few of you know I speak a little Deutsch, another one of my pursuits among others in a million different directions. 'Auf Weidersehen' means Goodbye; and what could be more appropriate for a 'Bon-Voyage' themed farewell cake?

Dense chocolate cake layered with dark chocolate ganache and covered with chocolate butter-cream and fondant, and accessories.

made of modelling pas

 This cake was ordered by Hiral's friends for her farewell party. Dark chocolate was the cake of choice and I used a dense and super moist chocolate cake layered with dark chocolate ganache. For the fondant to hold I used chocolate butter-cream for a crumb coat.

There were a lot of little bits that went onto the cake; things Hiral specially likes. For instance, Hiral was travelling to Australia for her Masters, hence the flag of Australia.

Hiral is also an absolute fast food junkie so I put a couple of burgers and fries too. Her fondness for coffee is displayed by the steaming mugs of coffee. She is also a champagne enthusiast so on went a bottle of Moet! This was especially fun to make since I was using edible glitter for the first time.

made of modelling paste

This was a first for me as I had never done models of people before. Hiral is a fan of curly hair so I decided to put a face topper with wild curls. This little head was a lot of fun to make! I used toothpicks to curl the hair; once it had set I glued it to the head. I think it was a decent first attempt :)

made of modelling paste

made of modelling paste

Hiral being a globe-trotter, I decided to use a cake pop to show this. A dense chocolate cake pop covered in green and blue fondant to make a tiny earth with footprints painted on.

She's also fond of everything French! So a little message from her friends :)

So this was my first official order! 

It went well and was well received. A little tip for working with fondant though, that I picked up by trial and error : Fondant tends to sweat if it's shifted from low to high temperatures. So while working with a cake it's best to leave the fondant covering till the very end and not refrigerate the cake. Working in an air-conditioned room is the best option.

Happy Cake-baking-decorating-eating folks!